Best Better Than Sex Strawberries Recipes

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BETTER THAN SEX CAKE II



Better Than Sex Cake II image

Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!

Provided by ANGELADY41

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h30m

Yield 24

Number Of Ingredients 5

1 (18.25 ounce) package devil's food cake mix
½ (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
  • In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
  • Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Nutrition Facts : Calories 193.3 calories, Carbohydrate 29.3 g, Cholesterol 9.7 mg, Fat 7.6 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 211 mg, Sugar 18.9 g

BETTER THAN SEX CAKE IV



Better than Sex Cake IV image

Yellow cake with pineapple, vanilla pudding, and whip cream. Delicious!

Provided by Mary Rudd

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Yield 18

Number Of Ingredients 10

1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
¾ cup white sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 cup heavy whipping cream
¼ cup confectioners' sugar
1 teaspoon vanilla extract
¾ cup flaked coconut, toasted
½ cup chopped pecans

Steps:

  • Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
  • While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.
  • Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
  • Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.

Nutrition Facts : Calories 323.2 calories, Carbohydrate 51.7 g, Cholesterol 21.9 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 5.1 g, Sodium 376.4 mg, Sugar 38.3 g

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